White Bean Caprese Salad
Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It’s a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it’s too hot to turn on the oven. If you’re so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto — or all three — would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.
- Total:
- Serves: 2 persons
Ingredients
- 1(14-ounce) can white beans, such as cannellini, rinsed
- 5ounces cherry or grape tomatoes, halved
- 5ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
- ¼cup loosely packed basil leaves, torn if large
- 2tablespoons olive oil, plus more as needed
- Kosher salt and black pepper
- 2teaspoons good-quality balsamic vinegar, plus more as needed
- Flaky salt
Instructions
Step 1
In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.Step 2
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.Step 3
Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.